29 pages
How much buttercream each cake takes, worked out from its surface area rather than guessed, for every finish from naked to fully piped.
Every figure on these pages is labelled as a derived measurement, a published figure from a named source, or a trade convention, and every serving count states the portion size it assumes. Tables are plain HTML you can quote.
Last updated
The cast iron base is the whole point: a heavy turntable keeps spinning at a steady speed while you hold a scraper still, which is what produces a smooth side.
Best for: smooth buttercream sides
Check price on AmazonAmazon prices move often, so check before you buy.
A flexible silicone edge that wipes the bowl wall as it turns, which is the single attachment that most improves buttercream, because unmixed butter clinging to the side is what makes a batch look curdled.
Best for: buttercream and creaming butter and sugar
Check price on AmazonAmazon prices move often, so check before you buy.
A straight stiff edge held vertical against a turning cake is how a sharp buttercream side is made, and a bench scraper does it better than a curved comb.
Best for: sharp-edged buttercream
Check price on AmazonAmazon prices move often, so check before you buy.